Salmon ochazuke wani kayan gargajiya na kasar Japan ne na shinkafa da aka shuka a cikin wani karamin shinkafa, tare da kifi da shayi. Mafi mahimmanci, ochazuke mai sauƙi ne, madara shinkafa na kasar Japan da shayi. Don ƙarin bayani game da kullun, karanta labarin Yadda za a yi Delicious Bowl of Ochazuke .
Dangane da mutum yana dandanawa, garnishes irin su sliced dried seaweed (kizami nori), kananan shining shinkafa kama da ƙananan bukukuwa (ochazuke arare ko bubu arare), wasabi (hotuna Japanese horseradish), da sabo ne kayan lambu ( mitsuba ), tsukemono (kayan lambu) , ko tsukudani (abin da ake amfani da shi ga shinkafa irin su kelp da aka yi da kayan lambu, kayan cin abinci mai dadi, da dai sauransu) ana amfani dashi don inganta dandano na wannan salmon.
Yayinda yake da iyakokin abubuwan da ake bukata don ƙwaƙwalwar ajiya ne kawai ta hanyar kirkirar abubuwan da aka zaɓa na mutum, yana da mahimmanci don jin dadin ƙananan ratsan kifaye, ko duk wani ɓangaren kayan cin abinci na Japan , magungunan ochazuke. Sau da yawa, ana ciwo ochazuke a ƙarshen abincin da za a gama da 'yan shinkafa na karshe. Sauran lokuta, ana jin dadin shi tare da taimakon shinkafa ta biyu, kuma a matsayin abincin yau da kullum na abincin.
Kwalejin Jafananci wanda aka yi amfani da shi don girke-girke ochazuke shi ne koren shayi, wanda ake kira sencha ko nihon-cha . Ochazuke yana da jin dadin al'ada tare da wannan mafi yawan jinsunan Japan; Duk da haka, akwai wasu nau'o'in shayi na Japan waɗanda za a iya amfani da wannan girke-girke. Alal misali, hoji-cha (shayi mai shayi), genmai-cha (shinkafa shinkafa mai launin ruwan kasa), ko kuma kowane irin sencha. Yawancin lokaci, don ƙwarewa, jinsunan Japon sun fi son baki, amma saboda dandano mai sauƙi ne kuma bai rinjaye tasa ba.
Game da shinkafa, ana amfani da shinkafa (hakumai) na gargajiya na gargajiya na Japan. Duk da haka, Na fi son shinkafa launin shinkafa ( genmai) , wanda ya dadi kamar yadda dadi. Sauran sha'ir sha'ir ( mugi ) a cikin shinkaren fari ko launin ruwan kasa, wanda yayi dandani sosai a cikin kullun. Zaɓin naku naku ne!
Don wannan girke-girke ochazuke, lokaci mafi kyau don yin hakan shi ne bayan da kuka ci abinci mai naman kifi , ko smonko salmon . Ajiye karamin ƙananan raguwa, ko kuma guga wani yanki kawai don yin kullun daga baya, kuma sauƙi ƙirƙirar dadi mai mahimmanci.
Salmon ochazuke za a iya jin dadi a matsayin abincin abincin karin kumallo, abincin rana ko abincin dare, ko ana iya jin dadi a matsayin abincin abincin rana ko maraice da dare.
Lura: Lokaci na dafa don wannan girke-girke ya ɗauka cewa an riga an dafa shinkafa da kifi, ko kuma maras amfani. Idan kuna dafa shinkafa da kifi a maimakon yin amfani da raguwa, ba da damar minti 45 don wannan girke-girke.
Abin da Kayi Bukatar
- 2/3 kofin dafa shi, shinkafa mai hatsi
- 1/2 zuwa 2/3 kofin zafi mai shayarwa mai shayi (shayi mai shayi), kawai isa ya rufe shinkafa
- 1/4 kofin Ƙananan yankakken kifi
- yankakken Dried kizami nori (rassan sliced mai cin abinci), na zaɓi
- Ƙaramin korar arare ko ochazuke arare (gurasar shinkafa mai cinyewa), zaɓin
- Mitsuba don dandana (itatuwan {asar Japan) (albasa kore, ko wasu ganye) na zaɓi
- Wasabi dandana (ruwan zafi na Japan)
- 1 teaspoon Tsukemono (kayan lambu) suna aiki a gefe
Yadda za a yi shi
- Sanya shinkafa dafafa a cikin karamin shinkafa. Idan amfani da shinkafa shinkafa, sake reka shinkafa a cikin microwave na farko.
- Ƙara lambun kifi da ake so garnishes.
- Zuba ruwan sha mai tsami a kan shinkafa, kifi, da garnishes.